Lamb Tagine with Prunes Apricots and Vegetables

Name: Lamb Tagine with Prunes, Apricots, and Vegetables
Ingredients: 2 lb (1-inch-thick) lamb shoulder chops; 1 tablespoon vegetable oil; 1 large onion, chopped; 1 1/2 cups water; 1 pinch saffron threads, crumbled; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 large carrots, cut into 1/4-inch-thick rounds; 1 small sweet potato, peeled and cut into 3/4-inch pieces; 3/4 teaspoon ground ginger; 1/8 teaspoon cinnamon; 2/3 cup pitted prunes; 1/2 cup dried apricots (preferably Turkish); 1 medium yellow squash, cut into 3/4-inch pieces; 2 teaspoons honey (optional); Freshly grated nutmeg